In a large pot, put chicken (minus innards, etc.), garlic salt, pepper, creole, Back Bay, or other seasoning, & bay leaf. Cover with water. Cook chicken 1 hour. While chicken is cooking, chop onions, celery, and green bell pepper. Most people put carrots in their soup, but I dont like carrots, so I leave them out. Remove chicken from stock. Cool , skin, bone, and cut up. Leave time for chicken to cool - its no fun to bone hot chicken. Give the skin and wing tips to the dogs, but not the bones. Chicken bones are not good for dogs. Reserve 1/2 of the breast for chicken salad another day. While meat is cooling and being boned, let stock cook down some. Skim fat off stock. Add chicken , tomatoes, chicken broth, onions, celery and green bell pepper to stock. Add more seasoning if desired. Sometimes I add cilantro. A dash or two of Tabasco Sauce wouldnt hurt a baby. Cook 1/2 hour. Quarter (or cut into bite size pieces, if using larger potatoes.) Add potatoes and corn or beans to soup. Cook another 1/2 hour. NOTES : This is a favorite comfort soup for us. Its nice summer or winter. I use whatever vegetables I have around. Can also use frozen soup mix vegetables. NB: If you use potatoes, they dont freeze well. but we usually dont have any left to freeze. Recipe by: Lou Parris Posted to recipelu-digest Volume 01 Number 378 by Lou Parris
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|Serving Size: 1 Serving (3202g)|
|Recipe Makes: 1|
|Calories from Fat: 1328 (43%)|
|Amt Per Serving||% DV|
|Total Fat 147.5g||197 %|
|Saturated Fat 41.9g||210 %|
|Monounsaturated Fat 60.4g|
|Polyunsanturated Fat 32.1g|
|Cholesterol 703.4mg||216 %|
|Sodium 2474.6mg||85 %|
|Potassium 8521.9mg||224 %|
|Total Carbohydrate 239.1g||70 %|
|Dietary Fiber 29.2g||117 %|
|Sugars, other 209.9g|
|Protein 210.8g||301 %|
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Calories per serving: 3118
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